Name: Fennel Remoulade
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 to 2 servings
Cuisine: european
Ingredients: 5 1/2 ounces fennel bulb; 2 tablespoons olive oil; 1-ounce garlic cloves; 1 lemon juice; 2 cups mayonnaise; 2 tablespoons chopped parsley leaves; 1 tablespoon chopped chives; 2 teaspoons salt; 1 teaspoon white pepper; 1-ounce Pernod

Directions

Preheat oven to 350 degrees F.
Chop the fennel bulb into a small dice and mix with the olive oil and garlic cloves. Roast in the oven until golden brown and tender. Let cool and mix with all the other ingredients in a food processor. Blend in food processor until smooth. Place in covered container until needed for service.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Fennel Remoulade

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